Summary

Ingredients

• 1 lemon (s), juice it
• 100 g suar, browner if possible
• 6 sheets gelatin
• 60 ml Campari
• 250 ml white wine
• 6 orange (s)
• possibly ground cinnamon, 1 teaspoon
• possibly orange (s) peel, grated or in strips

Print Recipe Pin Recipe

Instructions

1. Peel and fillet the oranges thickly. Put in a terrine form. Heat the lemon juice, sugar, campari and wine, dissolve the soaked gelatine in it, pour over oranges. Chill for at least 3 hours.
2. Cinnamon sabayon or a mousse goes well with it, e.g. my mocha mousse or just half-whipped cream or a creamy ice cream.